Shortcuts & Swaps: Gluten-Free Baking

Gone gluten-free? If you’re mourning some of your favourite baking recipes, make them gluten-free with our easy tips and tricks.

With just a few clever swaps, switches and substitutions – you’ll have everything you need to give those bakes some extra oomph.

Straight Swaps

If there’s less than 2 – 4 tablespoons of wheat flour in a recipe, you can do a straight swap with any gluten-free flours. Any more, and you’ll need to work out the gluten-free equivalent depending on the type of flour you’re using.

Rise & Bind

Making breads or cakes? Add ½ - 1 teaspoon of guar gum or xanthan gum (or, if you want a natural alternative add ground chia or flax seeds) to help bind your mixture together. You can also add 1 – 2 teaspoons of baking powder to help your bakes rise.

Make It Moist

Help gluten-free cakes, muffins and quick breads stay moist by adding apple sauce, puréed fruit or yoghurt to your recipes. You can also add an extra egg white if your dough is too dry before baking.

Taste & Texture

Add a handful of shredded or desiccate coconut, chopped nuts, fried fruit or chocolate chips to recipes. This will add to the flavour and help improve texture. Plus, sub in trendy buttermilk (our American cousins love it) for a richer texture than milk.

Sugar & Sweet

Use light brown sugar over refined white sugar: it’ll boost moisture and add more flavour. Plus, make sure to use vanilla extract. Many gluten-free flours have a strong, and slightly bitter taste. A little boost of vanilla extract will help soften and curb the flavour.